<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="1644989" val="183949">红烧肉</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">五花肉</a></label></span><span class='right'>700g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">八角</label></span><span class='right'>2个</span>
					</td><td>						<span><label   class="fcbm inblok">大葱</a></label></span><span class='right'>3小段</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">干山楂片</label></span><span class='right'>4片</span>
					</td><td>						<span><label   class="fcbm inblok">姜片</a></label></span><span class='right'>若干</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">冰糖</label></span><span class='right'>70g</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>小半碗</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">酱油</label></span><span class='right'>半碗</span>
					</td><td>						<span><label class="fcbm inblok">生抽</label></span><span class='right'>半碗</span>
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					<h2>红烧肉的做法步骤</h2>
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							<p><span class="fwb">1.</span> 买来的整块五花肉，先飞下水（感觉肉周围变色就行了），捞出不烫手后切成方块<br /><br /></p>
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							<p><span class="fwb">2.</span> 继续飞下水，我飞水的时候在里面加了料酒和姜片，小葱正好有所以也加了</p>
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							<p><span class="fwb">3.</span> 捞出上面的浮沫</p>
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							<p><span class="fwb">4.</span> 把肉倒出来沥干水分（姜片那些就不要了）</p>
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							<p><span class="fwb">5.</span> 准备好葱段、八角、姜片和干山楂片</p>
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							<p><span class="fwb">6.</span> 锅内放点油，薄薄一层即可，小火加热</p>
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							<p><span class="fwb">7.</span> 加入冰糖，小火慢慢加热，你会发现冰糖融化并且出现焦糖色，继续加热到冰糖还剩余一部分小碎粒，立刻关火，如图<br /></p>
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							<p><span class="fwb">8.</span> 耐心等待，可以用手感受下锅上方的温度，感觉不太热了，再下五花肉（如果你不怕被溅，也可以趁热加入，反正我是不敢的……）</p>
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							<p><span class="fwb">9.</span> 再次开火加热，用锅铲炒五花肉，让糖色慢慢裹在肉上</p>
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							<p><span class="fwb">10.</span> 倒入准备好的八角、姜片、干山楂片和葱段，炒一下，再倒入开水基本没过肉，加入料酒、酱油、生抽大火煮开，此时可以自己试下味道</p>
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							<p><span class="fwb">11.</span> 然后把肉皮朝下，放入砂锅内，锅里的汤汁也一起倒进砂锅，大火煮开后转小火40分钟<br /></p>
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							<p><span class="fwb">12.</span> 再把肉翻过来，肉皮朝上，继续煮40分钟左右，煮到汤汁浓稠即可</p>
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							<p><span class="fwb">13.</span> 自己可以焯烫点小青菜，出锅装饰下</p>
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					<h2>小贴士</h2>
					<p>1、我飞水飞了2次，第一次是为了让肉好切，飞2次也能更好的去肉腥味，如果你们买来的肉已经是切好的，那飞水一次也是可以的。<br />2、干山楂片可以让肉酥软好吃，如果没有不加也行<br />3、糖色冷却后会凝固，下五花肉炒的时候如果遇到凝固的糖也没关系，加热后又会慢慢融化的，只要保证五花肉上都裹上糖色出来的成品一样好看<br />4、最后小火煮的时候自己看好火，汤汁浓稠就行了，不要煮干了，时间仅供参考</p>
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